Ingredients with Measurements:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, cut into small pieces
- 1 teaspoon vanilla extract
- 2 cups roasted almonds, chopped
- 1/2 teaspoon flaky sea salt
Special equipment needed:
- Candy thermometer
- 8-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. Line an 8-inch square baking pan with parchment paper and set aside.
2. In a medium saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring occasionally, until the sugar dissolves.
3. Once the sugar has dissolved, stop stirring and let the mixture come to a boil. Insert a candy thermometer and cook until the mixture reaches 300°F.
4. While the sugar mixture is cooking, in a separate saucepan, heat the heavy cream until it just begins to simmer.
5. Once the sugar mixture reaches 300°F, remove it from the heat and carefully pour in the hot cream. Be careful as the mixture will bubble up.
6. Add the butter and vanilla extract to the mixture and stir until the butter has melted and the mixture is smooth.
7. Stir in the chopped almonds and pour the mixture into the prepared pan. Smooth the top with a spatula.
8. Sprinkle the flaky sea salt over the top of the torrone.
9. Let the torrone cool at room temperature for at least 2 hours, or until it is completely set.
10. Once the torrone is set, remove it from the pan and cut it into small squares.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Cooling time: 2 hours
Temperature:
Cook the sugar mixture until it reaches 300°F.
Serving size:
Makes approximately 16 small squares.
Nutritional information:
Calories: 240
Fat: 16g
Carbohydrates: 23g
Protein: 3g
Sodium: 80mg
Sugar: 21g
Substitutions for ingredients:
- You can use any type of nut in place of the almonds.
- If you don't have flaky sea salt, you can use regular table salt.
Variations:
- You can add other flavors to the torrone, such as cinnamon or cardamom.
- You can also add other mix-ins, such as dried fruit or chocolate chips.
Tips and tricks:
- Be careful when working with hot sugar as it can burn you.
- Use a candy thermometer to ensure that the sugar mixture reaches the correct temperature.
- Let the torrone cool completely before cutting it into squares.
Storage instructions:
Store the torrone in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The torrone does not need to be reheated.
Presentation ideas:
Serve the torrone on a platter or in a decorative box.
Garnishes:
You can garnish the torrone with additional chopped almonds or a drizzle of melted chocolate.
Pairings:
Serve the torrone with a cup of coffee or tea.
Suggested side dishes:
The torrone is a sweet treat that does not require any side dishes.
Troubleshooting advice:
- If the torrone is too soft, it may not have cooked long enough. Cook the sugar mixture until it reaches 300°F.
- If the torrone is too hard, it may have cooked for too long. Cook the sugar mixture until it reaches 300°F.
Food safety advice:
- Be careful when working with hot sugar as it can burn you.
- Store the torrone in an airtight container at room temperature for up to 1 week.
Food history:
Torrone is a traditional Italian nougat candy that is typically made with honey and almonds.
Flavor profiles:
The torrone has a sweet and nutty flavor with a hint of saltiness.
Serving suggestions:
Serve the torrone as a sweet treat after dinner or as a snack.
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Region: Italian